Raw chicken can be a potential source of foodborne illness if it is not handled and stored properly. When it comes to thawing and storing raw chicken, it’s essential to follow safe food handling practices to prevent the growth of harmful bacteria like Salmonella and Campylobacter.
Once you have thawed the chicken in the refrigerator, it should be cooked or frozen within one to two days. The length of time that raw chicken is good in the fridge after thawing depends on several factors, including the temperature of the refrigerator and the freshness of the chicken before it was frozen.
If you thawed the chicken in the refrigerator at a temperature of 40°F (4°C) or below, it can be stored in the fridge for up to two days before it should be cooked or frozen. However, if the chicken was not fresh when it was frozen or has been thawed and refrozen, it may spoil more quickly and should be used or frozen within one day.
It’s also important to note that the temperature of your refrigerator can affect the shelf life of raw chicken. The US Food and Drug Administration (FDA) recommends keeping your refrigerator at 40°F (4°C) or below to slow the growth of bacteria that can cause foodborne illness. If your fridge is above this temperature, the chicken may spoil more quickly and should be used or frozen within one day.
In addition to following safe storage practices, it’s also essential to cook raw chicken to a safe internal temperature to kill any harmful bacteria. The FDA recommends cooking chicken to an internal temperature of 165°F (74°C) to ensure it’s safe to eat. You can use a food thermometer to check the internal temperature of the chicken to ensure it’s fully cooked.
It’s also worth noting that some people may be more susceptible to foodborne illness than others. Young children, pregnant women, older adults, and people with weakened immune systems are at a higher risk of developing a severe illness from consuming contaminated food. It’s crucial to handle and store raw chicken safely to minimize the risk of foodborne illness.
In summary, raw chicken should be stored in the fridge or freezer at safe temperatures and used or frozen within the recommended time frames to prevent the growth of harmful bacteria. When cooking chicken, it’s essential to cook it to a safe internal temperature to ensure it’s safe to eat. If you’re unsure about the safety of raw chicken, it’s best to err on the side of caution and discard it.